This recipe for stuffed olives was a dish I had requested my mother teach me as it is a specialty from my dad’s home town of Ascoli Piceno in the Marche region of Italy. These stuffed olives are truly amazing and after tasting these you will never feel the same about olives again! I plan to make these a lot in the future as they are perfect at a dinner party and will always impress.
Olives are a gastronomical symbol of Ascoli Piceno in Italy.
In the 18th century the ingenious cooks from this small town in Marche had the idea to stuff and fry the big olives, and so came to light a new discovery. This labour intensive specialty used only the ‘Tenere Ascolane’ olives which have a flesh that is particularly soft and sweet and a small stone making it perfect for stuffing.
OLIVE ALL’ASCOLANA - OLIVES FROM ASCOLI
Serves six as a starter
Ingredients:
Dried breadcrumbs1 cup chicken or beef stock100g pancetta, cut in tiny cubes2 tbsp olive oil100g pork steak, cubed150g beef steak, cubed50g chicken livers, cleaned1 tbsp concentrated tomato paste3 eggs50g grated parmesan cheese½ tsp ground cinnamon½ tsp ground nutmegSalt and Pepper to taste75 green olivesPlain flourOlive oil for frying
Directions
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